Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki
- Level: Advanced
- Yield: 4 servings
- Total: 1 hr 15 min
- Active: 1 hr
Ingredients
Hummus:
One 16-ounce can chickpeas
1/2 pint frozen green peas, blanched
6 tablespoons extra-virgin olive oil
1 tablespoon tahini
Zest and juice of 1 lemon
1 sprig mint
Salt and pepper
Olive Soil:
1/2 pint oil-cured black olives, pitted
1/3 cup panko breadcrumbs
1/4 cup rolled oats
1/4 cup toasted pistachios
1 tablespoon butter
Pinch espresso powder
Tzatziki:
1/2 large cucumber, peeled
4 radishes
1/2 cup sugar snap peas
1/2 cup Greek yogurt
3 tablespoons crumbled feta
1/2 tablespoon chopped fresh dill
Juice and zest of 1/2 lemon
Salt and pepper
Carrots:
1 cup citrus tea
Zest of 1/2 lemon
Zest of 1/2 lime
Zest of 1/2 orange
2 tablespoons honey
1 teaspoon ground coriander
Salt and pepper
1 large carrot, bias cut
Toast points, for serving
Directions
- For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning.
- For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried.
- For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning.
- For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes.
- To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.